Upside-Down Plum & Poppyseed Cake
Recipe, photography and video created for 5+ a day.
Serves 8-10
PLUM TOPPING
60g butter
100g brown sugar
4-5 ripe plums, each sliced into 6-8 wedges
CAKE BATTER
125g butter, softened
125g caster sugar
2 large eggs, at room temperature
1½ tsp vanilla extract
180g plain flour
1½ tsp baking powder
Pinch salt
2 tbsp poppyseeds
150g Greek yoghurt
2 tbsp milk (only if needed)
Preheat oven to 180°C standard. Line the base of a 19-20cm springform tin, and grease the sides.
Add the butter and brown sugar to a small saucepan. Set over medium heat and cook, stirring, until smooth and glossy.
Pour into the base of your prepared tin and spread evenly to cover. Arrange the plums over tightly, slightly overlapping as they will shrink when cooked. Set aside.
In a large bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating only to combine. Stir in the vanilla.
In a separate bowl, combine the flour, poppyseeds, baking powder and salt. Add to the batter and fold through.
Add the yoghurt and fold through gently, adding 1-2 tbsp milk if the batter feels very thick. You want a soft, droppable consistency - not a pourable batter.
Spoon the batter gently over the plums, and gently smooth the top.
Bake for 40-50 minutes, until golden on top, and a skewer inserted comes out clean.
Cool in the tin for 10-15 minutes only (you don’t want the caramel to harden, but you need the cake to be cool enough that it won’t collapse).
To invert, place a plate over the tin and hold firmly as you flip. Carefully lift off the tin and baking paper. Serve warm, with Greek yoghurt or cream.
